Roasted Chicken Gyros with Tzatziki and Feta Fries.

Roasted Chicken Gyros with Tzatziki and Feta Fries.

Roasted Chicken Gyros with Tzatziki and Feta Fries.

Tuesday is made better with these Roasted Chicken Gyros with Tzatziki and Feta Fries. Yogurt marinated chicken, tzatziki, homemade feta fries, and all the fresh toppings. Basically spring wrapped up in a pita – and so DELICIOUS! This recipe comes from the Half Baked Harvest Cookbook and it’s a true favorite at my house. These gyros make for a fun and healthy dinner any night of the week.

fries on baking sheet

Now, the details.

This recipe takes a little bit of work, but nothing too difficult. I highly recommend marinating the chicken, either the night before, or in the morning, before you head out for the day. Then, when you get home all you’ll need to do is roast the chicken and make the fries.

Marinate the chicken in yogurt and spices, to create an extra tender and flavorful roasted chicken. This chicken is anything but boring, and more importantly, not the least bit dry.

Alright, the fries. These are my favorite part and they are a game changer when it comes to a good gyro. Just season them up with garlic and herbs, oven roast (along with the chicken), and toss with feta. Addicting.

Roasted Chicken Gyros with Tzatziki and Feta Fries

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.


▢1/2 cup plain full-fat Greek yogurt
▢1/4 cup extra virgin olive oil
▢1/4 cup fresh lemon juice
▢5 garlic cloves, finely minced or grated
▢1 tablespoon smoked paprika
▢1 tablespoon chopped fresh oregano
▢Kosher salt and black pepper
▢1 1/2 pounds boneless skinless chicken breasts
▢6 fresh pitas or naan bread, warmed
▢Tzatziki, pickled onions, radish, and lettuce, for serving
Feta Fries

▢1/4 cup extra virgin olive oil
▢2 garlic cloves, minced or grated
▢3 tablespoons chopped fresh oregano
▢½ to 1 teaspoon cayenne pepper
▢Kosher salt and black pepper
▢4 medium russet potatoes, cut into ¼-inch-thick matchsticks
▢1/2 cup crumbled feta cheese
1. To make the chicken. In a 9 x 13-inch baking dish, combine the yogurt, olive oil, lemon juice, garlic, paprika, oregano, and a pinch each of salt and black pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour or up to 12 hours.
2. Preheat the oven to 425 degrees F. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats.
3. Transfer the chicken to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool for 5 minutes. Shred the chicken with two forks or thinly slice it.
4. Meanwhile, make the fries. In a small bowl, whisk together the olive oil, garlic, oregano, cayenne, and salt and black pepper to taste. Place the potato matchsticks in a large bowl and pour over half the garlic mixture. Gently toss to coat. Divide the fries between two baking sheets, arranging them in a single layer. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic mix and the feta.
5. Stuff the chicken inside the warm naan and serve with the fries, tzatziki, pickled red onions, and radishes, if desired.